Recipe for allergy sufferers:

This recipe for Tiramisu comes from Susan Swann who has written the book Cakes and Cookies for Children on Restricted Diets which came about because of her youngest daughter's multiple food allergies and food intolerance.

The book is full of recipes which are dairy free, gluten free, wheat free, corn free, egg free, sugar free, reduced sugar, yeast free or soya free. For example, this particular recipe is dairy free, gluten free, wheat free, corn free, egg free and yeast free.

If you would like to read more <click here> or visit Susan's web site www.allergybaking.co.uk

This recipe is wheat free, gluten free, soya free, corn free and yeast free.

Ingredients for wheat and gluten free Tiramisu

3 medium eggs
4 tbsps caster sugar
250g (8½ oz) Mascarpone cheese
500ml (18fl oz) Cold strong black coffee
5 Tablespoons of Brandy or Rum
200g (7oz) Gluten free sponge fingers
Unsweetened cocoa powder or grated dark chocolate, to decorate

Visit www.allergybaking.co.uk and click on useful websites where you will be able to find two websites to buy Gluten free sponge fingers.

How to make wheat and gluten free Tiramisu

• Separate the eggs in a bowl.

• Beat the yolks and sugar, until thick and creamy.

• Beat the whites separately, until stiff.

• Add the Mascarpone cheese to the yolk mixture, a spoonful at a time. Stir until smooth.

• Fold in the egg whites.

• Mix the coffee with the Brandy or Rum, in a shallow bowl.

• Dip half the sponge fingers in the liquid, soaking both sides, and use them to line a serving dish.

• Pour half the Mascarpone mixture into the dish.

• Dip the remaining fingers in the liquid and arrange on top.

• Pour in the remaining half of Mascarpone mixture and smooth the surface.

• Cover and chill for about 2 hours.

• Sprinkle generously with cocoa powder (using a small sieve), or grated chocolate, before serving.

Susan Swann
www.allergybaking.co.uk

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